This combination of peppers and carrots is not only colourful but refreshingly tasty with the lemony hit of sumac. You can find it in the spice section of your grocery store.
1can(19oz)Chickpeasno salt added, drained and rinsed
1/4cupFresh Parsleychopped
2tbspFresh Basilchopped
1tbspRed Wine Vinegar
1/4tspEach salt and Fresh Ground Pepper
Instructions
In a large bowl, combine carrots, red, yellow and green pepper wtih 2 tbsp (30 mL) of the oil, sumac and garlic. Spread onto parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 35 minutes or until golden and tender.
Scrape roasted vegetables into a large bowl and combine with chickpeas, parsley, basil, remaining oil, vinegar, salt and pepper. Toss gently to combine.
Estimated Cost Per Serving:
Nutrition Facts
Roasted Carrot, Pepper and Chickpea Salad
Per
237 g
Calories
210
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Carbohydrates
25
g
8
%
Fibre
8
g
33
%
Sugars
5
g
6
%
Protein
6
g
12
%
Sodium
395
mg
17
%
Vitamin A
15500
IU
310
%
Vitamin C
37.1
mg
45
%
Calcium
80
mg
8
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: Can be covered and refrigerated for up to 2 days. You can serve this salad warm or cold.Recipe developed by Emily Richards